scholarly journals Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4073
Author(s):  
Mari Carmen Ruiz-Domínguez ◽  
Carolina Espinosa ◽  
Adrián Paredes ◽  
Jenifer Palma ◽  
Carolina Jaime ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Supercritical Co2 ◽  
Unsaturated Fatty Acids ◽  
Haematococcus Pluvialis ◽  
Antioxidant Properties ◽  
Total Phenol ◽  
Carotenoid Content ◽  
Total Phenol Content ◽  
Phenol Content

Haematococcus pluvialis is known to be a natural source of antioxidants for numerous applications. In this study, an oleoresin rich in carotenoids extracted by supercritical CO2 treatment of H. pluvialis was extensively characterized for its antioxidant capacity. Carotenoid content, fatty acid profile, total phenol content, antioxidant capacity, and viscosity of the oleoresin were determined with the aim of ascertaining the potential of the oleoresin in terms of its antioxidant content for food applications. The oleoresin contained 96.22 mg/g of total astaxanthin (which includes free astaxanthin and astaxanthin esters) and mostly included unsaturated fatty acids (~78% of total fatty acids). High total phenol content and ferric reducing antioxidant potential indicated high antioxidant capacity, but oxygen radical absorbance capacity was lower compared to the oleoresin samples obtained from other species. The oleoresin was a non-Newtonian fluid since it had shear-thinning (pseudoplastic) and shear-thickening (dilatant) flow. Therefore, the H. pluvialis oleoresin is a potential alternative in developing functional ingredients for designing healthy food products. To the best of our knowledge, this is the first study that has reported an extensive characterization of the antioxidant properties of a microalgal oleoresin obtained by means of supercritical CO2 fluid extraction.

scholarly journals Antioxidant characterization of apricot (Prunus armeniaca L.) cultivars and hybrids

2005 ◽  
Vol 11 (4) ◽  
Author(s):  
É. Stefanovits-Bányai ◽  
R. Engel ◽  
R. Herman ◽  
A. Blazovics ◽  
A. Hegedűs
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Prunus Armeniaca ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Long Term Study ◽  
Reducing Ability ◽  
Prunus Armeniaca L

This report forms a part in our long-term study dedicated to reveal the antioxidant properties of apricot fruits through several years. Nineteen apricot cultivars and 8 hybrids were comparatively analysed. Total phenol content and antioxidant activity showed a good correlation. The tested cultivars and hybrids could be arranged in three groups representing different antioxidant activities, 12 entries were involved in the group with relatively low antioxidant capacity (FRAP value < 1500 mmol/L); 10 accessions were classified in the group with medium antioxidant capacity (1500 mmol/L < FRAP value < 3000 mmol/L); and 5 genotypes were grouped to the category of high antioxidant value (FRAP > 3000 mmol/L). `Morden 604' produced a surpassingly outstanding antioxidant character. H-donating ability has further supported our results. Phenolic substances were accumulated and ferric reducing ability was increased in the ripe fruits compared to the unripe ones. High levels of variations in the total phenol content and antioxidant capacity in of apricot fruits were revealed in this study. Environment, year or rootstocks may also influence the antioxidant properties of fruits. however it seems to be convincing that crossing parents with outstanding antioxidant character can produce hybrids with higher antioxidant capacity. Hungarian apricots are widely appreciated for their premium flavour and — as it was evidenced in this study — for their relatively good antioxidant properties. However, delicious fruits should be made functional foods having beneficial health effects through accumulating large amounts of antioxidant molecules in the fruit flesh.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

Antioxidant capacity and total phenol content of beech ( Fagus sylvatica L.) bark extracts

2015 ◽  
Vol 77 ◽  
pp. 375-381 ◽  
Author(s):  
Tamás Hofmann ◽  
Esztella Nebehaj ◽  
Éva Stefanovits-Bányai ◽  
Levente Albert
Keyword(s):  
Antioxidant Capacity ◽  
Fagus Sylvatica ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Fagus Sylvatica L

scholarly journals Antioxidant properties of Rubus discolor leaf extracts

2016 ◽  
pp. 189-196 ◽  
Author(s):  
Ivona Velickovic ◽  
Slavica Grujic ◽  
Petar Marin
Keyword(s):  
Antioxidant Properties ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Total Phenol Content ◽  
Aqueous Extracts ◽  
Total Flavonoid Content ◽  
Phenol Content ◽  
Flavonoid Content ◽  
Leaf Extracts ◽  
Dry Extract

In this work were examined aqueous, methanol, ethanol and acetone leaf extracts of Rubus discolor, wild growing blackberry, for their antioxidant properties and total phenol and flavonoid content. The total phenol content (TPC) varried from 250.05 to 446.61 mg GAE/g of dry extract, while total flavonoid content (TFC) was in range between 22.44 and 61.15 mg QE/g of dry extract. Aqueous extracts were the richest in phenols, as well as in flavonoids. In vitro antioxidant capacity of leaf extracts was evaluated by 2,2-diphenyl-1-picrylhydrazil (DPPH), 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging procedures and ferric reducing ability of plasma (FRAP) assay. Aqueous extracts were the most effective through all antioxidant tests. The total phenol content highly correlated with antioxidant activity of extracts. Moreover, weak correlation was established between total phenol and total flavonoid content. The results presented in this work indicate that phenol compounds contribute to antioxidant ability of extracts.

scholarly journals Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

2020 ◽  
Vol 10 (10) ◽  
pp. 3444
Author(s):  
Alexandros Tzachristas ◽  
Konstantina Pasvanka ◽  
Maria Liouni ◽  
Antony C. Calokerinos ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenol ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Color Intensity

This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from Vitis vinifera L. c.v. Moschofilero in two consecutive vintages, treated with powdered Hippophae rhamnoides L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of H. rhamnoides leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.

Contribution of bound phenolic compounds to the total phenol content and antioxidant capacity of oat (Avena sativa) grain fractions

2017 ◽  
Author(s):  
Gregorio Martínez-Miguel ◽  
José Elías Treviño-Ramírez ◽  
Vania Urías-Orona ◽  
Francisco Zavala-García ◽  
Guillermo Niño-Medina
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Avena Sativa ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

2021 ◽  
pp. 262-270
Author(s):  
Anton Tabakaev ◽  
Oksana Tabakaeva ◽  
Piekoszewski Wojciech ◽  
Tatyana Kalenik ◽  
Valery Poznyakovsky
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Hot Water ◽  
Total Phenol ◽  
Total Phenol Content ◽  
The Sea Of Japan ◽  
Northern Coast ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Edible Seaweed

Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan. Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity. Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging. Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.

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